The New York Times has an article about the re-enactment of Rosh Hashanah, ca 1919 at the Strawbery Banke restoration in Portsmouth, an open-air museum. Check out how Mrs. Shapiro prepares for chag! It’s not very wintery here, but if it were, I would contemplate the Crispy Kale recipe given there. Bete’avon!
Adapted from the Strawbery Banke Museum
Time: 20 minutes
1 bunch of kale, (about 1 pound), cored, leaves rinsed and thoroughly dried
3 to 4 tablespoons olive or vegetable oil
3 to 4 cloves garlic, minced
Kosher salt, to taste.
1. Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.
2. Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.
3. Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.
Yield: 6 to 8 servings as a finger food, snack or side dish